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- Peel the almonds, wash and grind to fine paste.
- Heat ghee in a heavy pan.
- Add in paste and cook on first high then slow flame, stirring continuosly.
- After a while it should turn a light brown and aromatic.
- Carefully pour warm lowfat milk and stir.
- Use a long-handled spatula as the mix tends to splatter.
- When thickens, add in the sugar and cook, stirring continously and gently until ghee begins to separate.
- Decorate with minced nuts and serve warm.
